Ingredients
Rennet, Sea salt, Sheep Milk
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Fermentation Agent
Pencillium roqueforti
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Mould, Plastic wrap
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Preparation Time
3- 4 hours
1 hour
Aging time
3 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
1- 2 Weeks